Rosewater Cake

    1 hour 15 minutes

    This delicious cake uses for rosewater which you can obtain in Middle Eastern grocery stores. You could also substitute orange water for the rosewater.

    25 people made this

    Serves: 14 

    • 250g butter, softened
    • 1 2/3 cups (340g) white sugar
    • 5 eggs
    • 2 cups (250g) plain flour
    • 1/2 teaspoon salt
    • 1 teaspoon almond essence
    • 40g finely chopped almonds
    • 1 teaspoon rosewater
    • 2 drops red food colouring

    Preparation:25min  ›  Cook:50min  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C. Grease one 23cm ring tin.
    2. Cream butter well. In a separate bowl beat sugar and eggs together until doubled in volume. Add sifted flour and salt gradually. Fold in creamed butter thoroughly.
    3. Divide batter into two equal parts. Into one part add the almond essence and the ground almonds. To the other part add the rosewater and the red food colouring. Spoon batters alternately into the prepared pan.
    4. Bake for 50 to 60 minutes. Let cake cool then remove from pan and dust with icing sugar.

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    Reviews in English (20)


    The main reason I am giving this recipe only four stars is I don't think the rose flavor is strong enough & the almond is a bit overpowering. I did make some changes to the recipe. First, I baked it in the Pampered Chef silicone flower cupcake pan. Next, I added a half teaspoon more rose water to the batter & frosted the cupcakes with a powdered sugar glaze with rose water & a few drops of red food color to make it pink. They were really pretty I would be great to serve at a bridal or baby shower. I think the main change I would make next time is to use rose extract rather than rose water.  -  21 Feb 2007  (Review from Allrecipes USA and Canada)


    This was very nice! I made this for Ramadan soohoor (the meal eaten at ramadan just before fasting begins) and was delighted. Be careful not to overbeat...I made this mistake and it resulted in the bread being a bit tough but it was still delicious. I omitted the almond extract because extracts contain alcohol. I used two ounces of ground almonds. ( Just crunched up almond pieces while they were still in the bag) Thanks for this recipe, a true blue keeper!  -  01 Nov 2003  (Review from Allrecipes USA and Canada)


    Excellent. I loved it. Great new taste. Very nice with tea. I would use a little more rose water because I think the taste was very subtle and I love the flavor combination with almond extract. Also the pink color was very light I may use a few more drops next time to really bring out the color. It's easy and very delicious and did not last long. I will certainly make this again.  -  29 Apr 2002  (Review from Allrecipes USA and Canada)